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Sausage and Vegetable Dressing

Carbs, not flavor, have been reduced by adding more fresh vegetables and reducing the amount of bread.

20
Bake/Roast
25 minutes
30 minutes - 1 hour
Less than 1 1/2 hours

Ingredients

1 package (16 ounces) pork sausage
2 teaspoons poultry seasoning
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 tablespoon pure vegetable oil
1 cup chopped onion
1 cup chopped celery
8 cups coarsely shredded cabbage
1 1/2 cups sliced mushrooms
1/2 cup chopped red bell pepper
4 slices whole wheat bread, 1/2" cubes toasted
1/2 cup finely chopped parsley
1/2 cup chopped walnuts
1/2 cup water, or chicken broth

Directions

Nutrition Info

Serving Suggestions

Preheat oven to 325°F.
Cook and crumble sausage in large saucepan over medium heat until no longer pink. Stir in poultry seasoning, salt, and pepper. Remove sausage from pan with slotted spoon and set aside.
Heat oil with remaining drippings. Add onion and celery; cook and stir 5 minutes. Stir in cabbage, mushrooms, and red pepper; cover pan and cook 10 minutes more, stirring several times. Remove from heat and stir in reserved sausage, bread cubes, parsley, walnuts, and water until mixed.
Place dressing in greased 13×9-inch baking dish. Bake uncovered 45 minutes or until hot.

Calories 130

Fat 10 g

Saturated Fat 2 g

Trans Fat 0.0 g

Cholesterol 20 mg

Sodium 420 mg

Carbohydrates 6 g

Sugar 0 g

Protein 6 g

Iron 0 mg

Fiber 2 g

Potassium 0 mg

For more flavor replace pork sausage with hot pork sausage or chorizo. To toast bread cubes, preheat oven to 350°F. Place bread in shallow pan and toast 10 to 15 minutes, stirring twice. To reduce fat, substitute Butterball Sweet Italian Turkey Sausage for the pork sausage.

Nutrition Note: Dressings usually are high in carbohydrates. The carbohydrates have been reduced in this dressing by using a limited amount of whole grain bread and increasing the vegetables.

Nutrition Note: To reduce fat, substitute Butterball Sweet Italian Turkey Sausage Links for the sausage

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